comfort & joy | Home & Away

You didn’t think I just took pictures of the ground cherries, did you? When I gave the Wabash county farmer three dollar bills for a box of ground cherries, he kindly handed me a Kennedy half-dollar in return, along with a photocopied paper collage of hand-typed recipes. I felt like I won a prize, and I wasn’t even playing a game.  I went with the one called Anna’s Ground Cherry Pie and changed up the filling due to the fact that I didn’t have any lemons on hand, and because I thought that ginger would be a nice complement to the fruit. I believe the product was a pineapple upside-down cake/cherry pie hybrid. Delicious with canned air cream and fizzy ginger beer.

Ginger Ground Cherry Pie Filling
3 cups ripe ground cherries
1 cup white sugar
1/2 cup brown sugar
2 tablespoons rice wine vinegar
2 teaspoons ground ginger
1/4 teaspoon salt
1 tablespoon butter
1 cup water
1-2 tablespoons ground tapioca

Cook everything but tapioca over medium heat for about 5 minutes. Mix in tapioca and continue to stir until thickened. Remove from heat and cool.

While the filling cools, prepare the dough (I halved the recipe, because I only needed a top crust). Once filling is cool, pour into an unbaked pie shell (or in my case a buttered casserole dish). Cover with top crust and seal the edges. Bake at 400-degrees for 15 minutes. Reduce heat to 350-degrees and continue to bake for 25 minutes.

Pie Crust from The Amish Cook… she uses apple cider vinegar in her crust, which I think is nice. I also sub unsalted butter for shortening from time to time.



Post a comment
  1. August 16, 2012

    Gorgeous! You’ve got me drooling (as always).

  2. August 16, 2012

    looks so delicious !…

    • Amy #
      August 17, 2012

      I love the !…

  3. August 16, 2012

    What in the world is a “ground cherry”? Sounds like something that fell from the tree… lol. We have a lot of cherry trees around here, but I’ve never heard that term. Looks amazing, though!

    • Amy #
      August 17, 2012

      it’s like a little tomatillo. There are pictures of them on the previous post, and I found out that they are also called Cape Gooseberries, among other things!

      • August 18, 2012

        Tomatillo? Like, a tomato? Do they taste like tomatoes? Because tomato pie sounds… not so yummy… hmmm

      • Amy #
        August 18, 2012

        Ya, it’s a little like a tomato but seriously has a pineapple-y taste! The pie doesn’t taste like tomatoes at all :)

  4. August 16, 2012

    Looks just great…you had us hanging for a little while… ;-)

    • Amy #
      August 17, 2012

      not on purpose, I promise. I got busy :)

  5. August 16, 2012

    ohhhh yummmmmmmmm!

  6. Margaret Griffin #
    August 18, 2012

    Like the pictures very much. Your camera misses you.

    • Amy #
      August 18, 2012

      thanks! I dusted off my little pink camera for the weekend :) Can’t wait to see your photos from the west!

  7. August 18, 2012

    Hi – I nominated your blog for a Reader Appreciation Award! Really love your blog! Check out the rules of the award if you are interested… or delete this msg if not!

    • Amy #
      August 18, 2012

      Thank you, William!

  8. August 19, 2012

    Great idea! I can’t think of any fruit I’d rather have all of the gooey juices of in my pie than ground cherries. I like to use apples and ground cherries together in bars.

    • Amy #
      August 20, 2012

      those bars sound wonderful!

  9. mollisia #
    September 17, 2012

    It looks like “I need to taste it!” and just fabulous. I noted the recipe ;)

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  1. Husk Cherry Crisp, Grain Free & Gluten Free | Neo-Homesteading

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